Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 7 ps of dough.

台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的七份面团完成。

Place the 4 cylindrical bread dough (seams down) into a greased close lid loaf pan 19.5cmx10cmx11cmD.

将卷好的面团收口朝下朝内排入已涂抹不可融化奶油的有盖面包烤模中19.5x10x11cmD以免沾粘。

Tuck the ends down and place the balance 4 pcs of dough (seams down) into another greased bread pan (open lid) of similar size.

再把其余的四份卷好的面团收口朝下朝内排入已涂抹不可融化奶油的相等容量的(无盖)面包烤模中。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 1-2 hours or until the dough reaches 90% of the bread pan rim.

将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵1至2小时至面团膨胀至面包模具的轮圆即可。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 170C degrees.

发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至210C度.

Bake the close lid pan at the lowest level of a preheated oven at 210C degrees for 32-35 mins. For the open lid bread, adjust the temperature to 170C degrees and bake for 35-38 mins until cook.

Place each dough onto the palm and roll into balls. Light flatten each dough into a disc. Dust both sides of the dough with flour and place the dough into the prepared tart moulds.

将小面团放在手心中滚圆，然后稍微压扁， 两面都沾上一层低筋面粉。再把面皮放入塔模中。

Use a thumb to press the skin into the tart mould. Use a fork to press out the edges to form patterns. Place the completed tart moulds onto a baking tray. Transfer the prepared tart shells into the fridge until ready for use.

用大拇指慢慢按压，填满整个塔模，面皮周围一圈用叉子压出花纹，做好的蛋挞皮摆上烤盘上，再放入冰箱里搁置待用。

Combine milk and castor sugar into a saucepan and heat up until sugar dissolved. Remove from heat and allow to cool slightly before adding in vanilla extract. Mix well.

将牛奶和细砂糖一起放入锅加热，煮至砂糖融化就熄火，搁置待温后才把香草精加入混合均匀。

Gradually add the warm milk into the beaten eggs and whisking continuously while pouring until combine. Sieve.

鸡蛋用搅拌器打散，把回温的牛奶慢慢的加入，一边加入一边搅拌至混匀。用滤网过筛。

Place a piece of kitchen paper towel into a measuring cup, transfer the sieved egg mixture into the cup. The paper towel helps to absorb the bubbles from the egg mixture.

把蛋液装入量杯中，量杯里铺上一张餐巾纸让蛋液通过餐巾纸吸取气泡。

Equally divide the egg mixture into the prepared tarts mould about 90% full.

将蛋液平均倒入塔模中约九分满即可。

Transfer the baking pan into a preheated oven and bake at 180C degrees for 20-22 mins until the egg custard is cooked and settled.

送入已预热至180C度的烤箱的中层烘烤20-22分钟，至内陷凝固即可。

Allow the tarts to cool in the mould for 15 mins before unmoulding. Place tarts on a cooling rack to cool completely.

烤好后取出待稍凉就可脱模放凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Cut potatoes into cubes and steam until tender. Mashed it while its hot. Cover and set aside.

马铃薯切丁后用大火蒸熟透至软化，趁热捣碎成糊状。立刻盖起来搁置。

Heat up milk with sugar in (C) a saucepan until dissolved. Allow to cool.

把材料C的鲜奶和糖一起混入煮锅，开火加热至糖融化即可。搁置待凉。

Sift ingredients (B) together into a mixing bowl until incorporated. Set aside.

将材料B一起沥入碗中，混匀后搁置待用。

When the milk turn lukewarm, transfer it into the mixing bowl of a stand mixer attached with dough hook. Add yeast and set the mixer to low. Add mashed potato and egg and continue mixing.

牛奶稍凉变温后，倒入已安装面团勾的搅拌机的钢盆。再加入速发干酵母，马铃薯泥和鸡蛋以慢速捣匀。

With mixer at low speed, add flour ingredients (B) and continue mixing until smooth and slightly elastic about 15mins.

接下来加入过沥混合的粉料B，继续以慢速搅拌大概15分钟至面团光滑有弹性即可。

Transfer dough into a greased bowl and cover with cling wrap or slightly damp cloth. Allow the dough to proof till doubled in size.

把面团转送入一个已涂抹少许食油的盆，用保鲜纸或拧干的湿布盖上。让面团进行第一次发酵至两倍大以上.

Remove dough from bowl and release the air. Fold the dough once and refrigerate it overnight.

将发酵好的面团从盆子中移出， 将面团用手压下去将气体挤出。折叠面团一次，冷藏隔夜。

On the next day, remove dough from fridge and roll out on slightly floured worktop about 1/2" thick. Use a pizza cutter, cut the dough into 2x2inch squares or rectangles. Place each cut dough on top of baking tray lined with siplat or parchment paper. Final proof the bread in a unheated oven for another 50-60 mins.

Saturday, April 2, 2016

I was left with a tub of egg whites from the recent making of Indonesia lapis layered cakes 2 weeks ago. Hence I searched from the net for recipes to ease up the leftover egg whites and I came across a white cake recipe from Ann Low's blog which seemed easy and yummy.

Repeat the same process for the flour ingredients from (B). Set aside.

也把材料B的粉料如上的做法然后搁置待用。

Line and grease a 38x17cm baking tray with parchment paper.

在38x17cm的烤盘铺上烘焙纸，纸上涂抹少许油脂。

Preheat oven at 160C degrees

烤箱预热160度。

In a mixing bowl, add corn oil, milk, salt and sugar (of A) together and mix evenly. Sift in sifted flour mixture (A) and use a hand whisk to combine. Set aside.

把材料A的玉米油，鲜奶，盐 和糖一起倒入碗，搅匀。再把之前过沥好的粉料A沥入，用打蛋器捣匀。搁置待用。

In another mixing bowl, combine corn oil, pandan extract, milk and sugar (of B) together until mixed. Sift in sifted flour mixture (B) and use a hand whisk to combine. Set aside.

在另一个搅拌碗中，把材料B的玉米油，鲜奶，班兰精和糖一起倒入碗，搅匀。再把之前过沥好的粉料B沥入，用打蛋器捣匀。搁置待用。

In a dry and grease free mixing bowl, whisk the cold egg whites (C) until frothy. Add 1/2 of the castor sugar and continue whisking until the meringue thicken and increase in volume before sifting in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. This is crucial step to prevent the cake from breaking during rolling.

From the 1st portion of 136g , add 1/3 of the beaten egg whites into the pandan cake batter (B) and fold to incorporate. Continue to fold in the balance beaten egg whites with rubber spatula until evenly combined. Set aside.

From the 2nd portion of 205g , add 1/3 of the beaten egg whites into the vanilla cake batter (A) and fold to incorporate. Continue to fold in the balance beaten egg whites with rubber spatula until evenly combined.

从205克的第二份蛋白霜里，取出1/3份量的蛋白霜拌入香草面糊A中用橡皮刮刀拌合。接着才加入其余的蛋白霜，轻轻的从容器底部刮起拌匀。

Pour the 2 cake batters alternately into the prepared baking tray. Level the surface, tap the baking tray on the countertop to release trapped air pockets. Transfer the baking tray into the middle rack of a preheated oven and bake at 160C degrees for 15-16 mins until the surface has browned and cake springs back when press.

Friday, April 1, 2016

I love making bread more than pastries. Breads are very easy to make once you understand and have successfully gone through the actual process of baking. That shall be the foundation to base on to move on to making many other types of bread.

Combine all ingredients (A) and (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.

将所有材料(A)和 (B)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.Add in butter (C) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.把切成小块的奶油C加入然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 5 ps of dough.

台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的五份面团完成。

Place the 3 cylindrical bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD. Repeat the same process for the balance 3 bread dough into another greased loaf pan of equivalent size.将卷好的三份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。再把其余的三份面团排入另一个同等及已涂抹不可融化奶油的面包烤模中。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.

将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 170C degrees.

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